Tagine Street Tacos
Grilled garlic naan bread filled with braised harissa-spiced chicken and a vibrant Moroccan relish made from diced apples, preserved lemons and chickpeas and finished with a drizzle of fennel yogurt sauce.
Total Time: 
Servings: 10Ingredients
TAGINE STREET TACOS INGREDIENTS:
10 ea naan, grilled, 8”, cut in half
¾ cup olive oil
¼ cup granulated garlic
2 cups Roasted Carrot Hummus, sub-recipe
10 cups Harissa-Spiced Chicken, sub-recipe
1¼ cups Moroccan Relish, sub-recipe
1¼ cups Fennel Yogurt, sub-recipe
ROASTED CARROT HUMMUS INGREDIENTS:
1 cup chickpeas, canned, drained, rinsed
¼ cup tahini, premade
1 tsp garlic, minced
3 Tbsp olive oil
¼ cup lemon juice, fresh
1 tsp salt, kosher
¾ cup carrot, puréed
HARISSA SPICED CHICKEN INGREDIENTS:
¾ cup olive oil
2½ Tbsp salt, kosher
2½ tsp black pepper, finely ground
5 lbs chicken thighs, boneless, skinless
4 cups yellow onion, sliced
10 ea garlic, smashed
¾ cup harissa paste
¼ cup Ras al Hanout
5 cups chicken stock
1½ Tbsp lemon zest
5 ea. bay leaf, dry
FENNEL YOGURT INGREDIENTS:
¾ cup fennel, minced
2½ Tbsp fennel fronds, chopped
1¼ cups plain yogurt, full fat
2½ Tbsp lemon juice, fresh
2½ tsp garlic, minced
½ teaspoon salt, kosher
MOROCCAN RELISH INGREDIENTS:
½ cup roma tomato, seeded &diced
1½ cups DOLE® Chef-Ready Cuts Diced Apples, thawed
1 Tbsp Mint, fresh, picked, chopped
1 Tbsp cilantro, chopped
1 Tbsp lemon juice, fresh
1 tsp lemon zest
¼ tsp salt, kosher
Directions
ROASTED CARROT HUMMUS DIRECTIONS:
- Place all ingredients in food processor and blend until completely smooth.
- Cover and reserve chilled until use.
HARISSA SPICED CHICKEN DIRECTIONS:
- Heat olive oil in a small Dutch oven.
- Sprinkle salt and pepper onto chicken thighs. Sear chicken thighs on both sides until lightly golden. About 3-4 minutes on each side; cook in batches if needed. Set aside.
- Add yellow onion and garlic; sauté until fragrant and translucent, about 2 minutes.
- Add harissa paste and Ras al Hanout; cook for 30 seconds or until fragrant.
- Add chicken thighs and remaining ingredients.
- Bring braise to a boil and then reduce heat to simmer. Cook for 15-30 minutes or until meat is cooked and tender and internal chicken temperatures reach 145° F.
FENNEL YOGURT DIRECTIONS:
- In a medium bowl, add all ingredients and stir until well combined.
- Cover and store chilled until use.
MOROCCAN RELISH DIRECTIONS:
- In a medium bowl, add all ingredients and stir until well combined.
- Cover and store chilled until use.
TO SERVE:
- Preheat grill to high.
- Brush naan bread with olive oil; evenly sprinkle granulated garlic on both sides.
- Place seasoned naan on heated grill for 1 minute on each side or until grill marks are visible.
- On each piece of naan bread, evenly spread ½ cup carrot hummus and cut in half.
- Top each half of naan bread with ½ cup Harissa Spiced Chicken, 1 Tbsp Moroccan Relish and 1 Tbsp Fennel Yogurt. Serve immediately.
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